1 00:00:02,000 --> 00:00:05,320 It's the MasterChef: The Professionals final. 2 00:00:07,760 --> 00:00:09,640 Tonight, 3 00:00:09,640 --> 00:00:15,240 Mark, Gareth or Luke will be crowned champion. 4 00:00:15,240 --> 00:00:16,920 The day has finally come. 5 00:00:16,920 --> 00:00:20,800 Three plates of food between me and the MasterChef trophy. 6 00:00:20,800 --> 00:00:25,000 To get to the final, and then to win would be beyond belief. 7 00:00:25,000 --> 00:00:26,720 There's two very tough contestants 8 00:00:26,720 --> 00:00:29,320 in between being able to lift that trophy. 9 00:00:29,320 --> 00:00:31,080 I've just got to put my head down 10 00:00:31,080 --> 00:00:34,000 and really focus on what's coming up. 11 00:00:34,000 --> 00:00:35,640 It is the most important day, 12 00:00:35,640 --> 00:00:39,160 the most important cook of my entire life. 13 00:00:39,160 --> 00:00:42,000 Going in, full guns blazing, no holding back. 14 00:00:42,000 --> 00:00:44,040 Giving it my all. 15 00:00:44,040 --> 00:00:47,160 This is what our chefs have been dreaming about. 16 00:00:47,160 --> 00:00:50,240 We've pushed them, and they've always risen to the challenge. 17 00:00:50,240 --> 00:00:53,040 Now they've got to do that one last time. 18 00:00:53,040 --> 00:00:55,920 They're going to have to come up with some real magic. 19 00:00:55,920 --> 00:00:58,960 Who has got what it takes... 20 00:00:58,960 --> 00:01:00,120 ..to lift that trophy? 21 00:01:11,120 --> 00:01:14,080 What an exceptional competition this has been. 22 00:01:16,240 --> 00:01:17,960 Under pressure, but under control. 23 00:01:17,960 --> 00:01:20,920 Come on, steady hands, steady hands. There's a bit of speed. 24 00:01:20,920 --> 00:01:24,080 Not much time. Looking all right, to be fair. 25 00:01:24,080 --> 00:01:25,680 Molto bene, molto bene. 26 00:01:25,680 --> 00:01:27,360 We've seen some chefs crumble. 27 00:01:27,360 --> 00:01:28,440 Ooh! 28 00:01:30,120 --> 00:01:31,760 I'd get a move on, if I was you. 29 00:01:31,760 --> 00:01:33,400 Please don't be burnt. 30 00:01:33,400 --> 00:01:35,960 Oh, no! Set, set, set. 31 00:01:35,960 --> 00:01:38,039 Oh! This looks a little hectic. 32 00:01:38,039 --> 00:01:41,759 Oh, come on. I've just broken the egg yolk, Chef. Oh! 33 00:01:43,280 --> 00:01:45,640 We've seen some amazing skills on display... 34 00:01:45,640 --> 00:01:48,759 Whoa, Smoky. We're definitely winning. 35 00:01:48,759 --> 00:01:50,800 ..and we've tasted some amazing food. 36 00:01:50,800 --> 00:01:53,120 I could eat all of it, and some more. 37 00:01:53,120 --> 00:01:54,920 It's a cracking good dish. 38 00:01:54,920 --> 00:01:57,039 Honestly, this has blown me away. 39 00:01:57,039 --> 00:01:59,120 That's just ridiculously good. 40 00:02:00,520 --> 00:02:02,880 What an incredible ride. 41 00:02:02,880 --> 00:02:07,200 We've made it, and discovered the three best chefs in this kitchen. 42 00:02:08,800 --> 00:02:10,479 Three very special cooks, 43 00:02:10,479 --> 00:02:12,520 but we can only crown one champion. 44 00:02:16,640 --> 00:02:19,480 # I people-watch on the way back home 45 00:02:19,480 --> 00:02:22,120 # Envious of the glimmer of hope? 46 00:02:22,120 --> 00:02:25,240 # Gives me a break from feelin' alone 47 00:02:25,240 --> 00:02:28,560 # Gives me a moment out of the ego. # 48 00:02:28,560 --> 00:02:34,560 I grew up on a council estate with my brother, my dad and my mum. 49 00:02:35,840 --> 00:02:39,079 We didn't have too much money, but we always got what we needed. 50 00:02:40,120 --> 00:02:43,079 I had my first child at 17. 51 00:02:43,079 --> 00:02:44,760 Grace, are you coming on? 52 00:02:44,760 --> 00:02:47,760 Two and a half years later, my second. 53 00:02:47,760 --> 00:02:51,360 After I got with Katrina, we've had another two children. 54 00:02:51,360 --> 00:02:52,800 Whee! 55 00:02:52,800 --> 00:02:55,320 Luke is a very good dad. Would do anything for anyone. 56 00:02:55,320 --> 00:02:57,440 Does everything for the kids. He's the fun one. 57 00:02:57,440 --> 00:03:00,160 He's always hands-on with them. Really good. 58 00:03:01,280 --> 00:03:03,640 Ohh! My hair has gone everywhere! 59 00:03:03,640 --> 00:03:06,280 Having a child very young moulded my life. 60 00:03:06,280 --> 00:03:09,080 I had to provide from a young age. Hello! 61 00:03:09,080 --> 00:03:12,680 Hello. I was very determined to stand on my own two feet. 62 00:03:14,200 --> 00:03:16,800 Was that good? 63 00:03:16,800 --> 00:03:19,120 I've always had quite a strong work ethic. 64 00:03:19,120 --> 00:03:20,800 Come on, then. Come on. 65 00:03:20,800 --> 00:03:22,640 Work hard and it'll pay off. 66 00:03:23,720 --> 00:03:25,440 Did a paper round for a few years, 67 00:03:25,440 --> 00:03:28,040 then I got into the cafe next door as a pot wash. 68 00:03:28,040 --> 00:03:30,000 And then they put me into the kitchen. 69 00:03:30,000 --> 00:03:32,280 From the beginning, it felt natural to me. 70 00:03:32,280 --> 00:03:34,520 Cooking didn't feel so much like work. 71 00:03:34,520 --> 00:03:37,400 It became part of who I am rather than my job. 72 00:03:39,840 --> 00:03:41,880 I wanted to make a name for myself. 73 00:03:41,880 --> 00:03:43,560 I wanted to be recognised. 74 00:03:43,560 --> 00:03:45,800 I entered a lot of competitions. 75 00:03:51,160 --> 00:03:53,000 Then I decided to enter MasterChef. 76 00:03:55,200 --> 00:03:57,360 Luke's very hard on himself. 77 00:03:57,360 --> 00:04:00,120 He doesn't know his full potential. 78 00:04:00,120 --> 00:04:02,600 People are always telling me that I'm a great chef, 79 00:04:02,600 --> 00:04:04,760 but sometimes I don't fully believe it. 80 00:04:04,760 --> 00:04:06,560 Yeah, yeah. I sort of brush it off. 81 00:04:08,520 --> 00:04:10,560 Got to find a sandy bit if we can. 82 00:04:11,680 --> 00:04:14,520 I think putting yourself on a platform against other great chefs 83 00:04:14,520 --> 00:04:16,720 with great judges critiquing you... 84 00:04:16,720 --> 00:04:19,000 Not too much or it'll stick like sludge. 85 00:04:19,000 --> 00:04:20,640 It's a big deal, yeah. 86 00:04:20,640 --> 00:04:22,640 It made me realise that I am half decent. 87 00:04:26,800 --> 00:04:29,160 Lift it up slowly. 88 00:04:29,160 --> 00:04:31,480 Whoa! Yeah! We did it. 89 00:04:31,480 --> 00:04:36,000 The whole family is so proud of Luke for how well he's done. 90 00:04:36,000 --> 00:04:37,720 It's absolutely amazing. 91 00:04:37,720 --> 00:04:39,520 Yeah, we're just rooting for him. 92 00:04:41,200 --> 00:04:44,600 I want to make my children proud, give them a good role model. 93 00:04:44,600 --> 00:04:46,440 Someone to look up to. 94 00:04:46,440 --> 00:04:48,640 Show them that sometimes risk is good. 95 00:04:49,920 --> 00:04:52,240 I haven't actually told my children what I've been doing. 96 00:04:52,240 --> 00:04:55,080 I've been telling them that I've just been working away. 97 00:04:55,080 --> 00:04:56,880 So the reason I've not been here 98 00:04:56,880 --> 00:04:59,200 is because I'm on MasterChef: The Professionals, 99 00:04:59,200 --> 00:05:00,720 and I've made it to the final. 100 00:05:00,720 --> 00:05:02,320 You're a professional? 101 00:05:02,320 --> 00:05:04,200 Well, I was a professional before the show, yeah. 102 00:05:04,200 --> 00:05:06,080 Are you going to win? Do you think I could win? 103 00:05:06,080 --> 00:05:08,160 ALL: Yeah. Yeah, of course, of course. 104 00:05:08,160 --> 00:05:10,280 You're the best, Dad. Dad, you're the best chef. 105 00:05:10,280 --> 00:05:12,040 You're the best chef. 106 00:05:15,080 --> 00:05:18,600 Luke has always had a quiet, calming presence, 107 00:05:18,600 --> 00:05:20,800 but his food is anything but. 108 00:05:21,800 --> 00:05:24,720 You have delivered what we've asked for without panicking. 109 00:05:24,720 --> 00:05:26,760 And that's what we want to see. 110 00:05:26,760 --> 00:05:29,040 It absolutely tastes delicious. 111 00:05:30,320 --> 00:05:32,080 Perfect. That looks great. 112 00:05:32,080 --> 00:05:34,840 I would happily finish it. I probably will. 113 00:05:34,840 --> 00:05:38,120 The whole MasterChef experience has been eye-opening. 114 00:05:38,120 --> 00:05:39,680 Smells amazing. 115 00:05:39,680 --> 00:05:41,720 It's definitely made me think in a different way. 116 00:05:41,720 --> 00:05:44,720 Luke was always ambitious with the amount of work 117 00:05:44,720 --> 00:05:46,520 he would bring into his food. 118 00:05:46,520 --> 00:05:48,360 This is a chef that's cooking in a pub, 119 00:05:48,360 --> 00:05:50,400 but he's cooking food of a fine dining restaurant. 120 00:05:50,400 --> 00:05:52,640 It's bold, gutsy and I love it. 121 00:05:52,640 --> 00:05:54,240 Fabulous flavours. 122 00:05:54,240 --> 00:05:56,880 Great ideas, beautiful execution. 123 00:05:56,880 --> 00:06:01,040 It's a wonderful, wonderful plate of food. Yeah! 124 00:06:01,040 --> 00:06:03,560 I think I've been relatively strong throughout. 125 00:06:03,560 --> 00:06:05,600 John Dory is one of my favourite fish. 126 00:06:05,600 --> 00:06:07,360 I hope you're going to do it justice. 127 00:06:07,360 --> 00:06:09,360 First time cooking fish like this on a barbecue. 128 00:06:09,360 --> 00:06:13,800 Each stage I feel like I can sort of push myself a little bit further. 129 00:06:13,800 --> 00:06:16,040 He's taken on the challenge and delivered a great dish. 130 00:06:17,400 --> 00:06:19,040 Despite Luke's many talents, 131 00:06:19,040 --> 00:06:21,760 there have been dishes that didn't quite hit the mark. 132 00:06:22,840 --> 00:06:26,680 Gnocchi just feels soggy in the consomme. 133 00:06:26,680 --> 00:06:28,800 In the MasterChef kitchen, things are different. 134 00:06:28,800 --> 00:06:31,520 Things don't always go to plan. 135 00:06:31,520 --> 00:06:34,200 Pastry. There's not much room for error. 136 00:06:34,200 --> 00:06:36,520 Your tuiles around the outside, they should be connected. 137 00:06:36,520 --> 00:06:38,159 They should be together. 138 00:06:38,159 --> 00:06:40,159 That was terrible, wasn't it? 139 00:06:40,159 --> 00:06:42,600 Definitely my worst round so far. 140 00:06:42,600 --> 00:06:44,880 To redeem myself, I came back strong and fighting 141 00:06:44,880 --> 00:06:48,480 and tried to show them who I was on a plate. 142 00:06:48,480 --> 00:06:50,880 That looks fantastic, Luke. 143 00:06:50,880 --> 00:06:52,840 Loved it. Chef's kiss. 144 00:06:54,320 --> 00:06:55,840 Just ace. 145 00:06:55,840 --> 00:06:58,800 Luke is a chef that has shown he is inventive 146 00:06:58,800 --> 00:07:00,880 and thinks outside of the box. 147 00:07:00,880 --> 00:07:03,800 I actually asked my wife to give me a brief. 148 00:07:03,800 --> 00:07:07,040 That could be her claim to fame if it goes well. 149 00:07:08,920 --> 00:07:10,640 I think it's really out there, 150 00:07:10,640 --> 00:07:12,840 but I think you've absolutely nailed it. 151 00:07:12,840 --> 00:07:16,480 Everything here is reminiscent of the fun of eating fish and chips. 152 00:07:17,760 --> 00:07:20,640 He has delivered time and time and time again. 153 00:07:20,640 --> 00:07:23,480 Tails coming up now, Chef. Happy? I'm happy if you're happy. 154 00:07:23,480 --> 00:07:25,120 Good. You should be. 155 00:07:25,120 --> 00:07:26,840 I'd do it again, yeah. 156 00:07:26,840 --> 00:07:29,800 Get me on the books, I'll do a shift tomorrow if you want me to. 157 00:07:30,800 --> 00:07:32,680 Beautiful, beautiful work. Well done. 158 00:07:36,240 --> 00:07:38,880 To make it all the way and lift the trophy, 159 00:07:38,880 --> 00:07:40,520 yeah, it'd be unreal. 160 00:07:44,159 --> 00:07:45,920 Doesn't feel possible. 161 00:07:47,440 --> 00:07:50,560 # You are so good 162 00:07:51,840 --> 00:07:54,560 # I know that this is gonna hurt. # 163 00:07:57,120 --> 00:07:58,960 I grew up for most of my life in Dublin. 164 00:08:01,640 --> 00:08:03,520 Really, really loved living by the sea. 165 00:08:06,520 --> 00:08:09,240 Swimming, sailing, all sorts of water sports. 166 00:08:09,240 --> 00:08:11,840 In my early teens, I started to get really into cooking. 167 00:08:13,000 --> 00:08:15,000 Starting to see food could be a really cool 168 00:08:15,000 --> 00:08:17,560 and interesting thing for young guys to be interested in. 169 00:08:19,720 --> 00:08:21,760 I've known Mark for a really long time. 170 00:08:22,800 --> 00:08:24,720 We were part of a little friendship group, 171 00:08:24,720 --> 00:08:27,040 and he would always just throw these incredible parties, 172 00:08:27,040 --> 00:08:28,760 and he would cook for everybody. 173 00:08:31,240 --> 00:08:33,039 And I just kept hanging around. 174 00:08:33,039 --> 00:08:34,840 I just wouldn't leave him alone. 175 00:08:36,600 --> 00:08:38,240 And now we're here. 176 00:08:41,080 --> 00:08:42,840 When I was in my early 20s, 177 00:08:42,840 --> 00:08:45,160 I did this short stint in a culinary school 178 00:08:45,160 --> 00:08:47,480 in Dublin before getting an opportunity 179 00:08:47,480 --> 00:08:49,400 to move to a restaurant in London. 180 00:08:50,760 --> 00:08:52,840 That was really the lights out moment for me. 181 00:08:52,840 --> 00:08:55,960 It was, it was... There was no going back after that. 182 00:08:55,960 --> 00:08:58,520 I got to watch him build his cooking career 183 00:08:59,960 --> 00:09:03,360 and discover his passion for American barbecue. 184 00:09:03,360 --> 00:09:04,880 All right. 185 00:09:09,800 --> 00:09:11,480 I'd always loved barbecue, 186 00:09:11,480 --> 00:09:14,880 always loved smoking, always loved the live fire stuff. 187 00:09:14,880 --> 00:09:16,840 I went off to the States for a couple of months 188 00:09:16,840 --> 00:09:18,880 and I travelled around the southern states, 189 00:09:18,880 --> 00:09:21,440 ate in so many amazing barbecue restaurants. 190 00:09:24,320 --> 00:09:26,000 And that was incredible. 191 00:09:26,000 --> 00:09:28,880 That time was really intrinsic to how I cook now. 192 00:09:28,880 --> 00:09:31,240 Ooh! So good. 193 00:09:31,240 --> 00:09:33,960 Have you ever considered doing this professionally? 194 00:09:35,760 --> 00:09:38,120 There's a huge amount of art to barbecue and to smoking. 195 00:09:38,120 --> 00:09:39,560 Good Lord. 196 00:09:39,560 --> 00:09:42,840 It's so much more than just throwing a bit of meat in a grill 197 00:09:42,840 --> 00:09:44,480 and hoping for the best. 198 00:09:44,480 --> 00:09:46,080 Outrageous. 199 00:09:46,080 --> 00:09:48,640 As always, you've outdone yourself. This is amazing. 200 00:09:49,680 --> 00:09:52,200 And I realised that this was really what I wanted to be doing. 201 00:09:53,440 --> 00:09:56,520 Starting little pop-ups around Margate was amazing, 202 00:09:56,520 --> 00:10:00,160 to open my own business, to choose my own menu. 203 00:10:00,160 --> 00:10:02,600 It was phenomenal. It was absolutely amazing. 204 00:10:04,600 --> 00:10:06,760 The goal for him is to have his own restaurant 205 00:10:06,760 --> 00:10:09,160 and he is a nightmare to walk around town with. 206 00:10:09,160 --> 00:10:10,840 Yeah, I mean somewhere like this 207 00:10:10,840 --> 00:10:12,800 would be absolutely perfect - bar space in here. Sure. 208 00:10:12,800 --> 00:10:15,640 Dining room there, courtyard at the back. Yeah. 209 00:10:15,640 --> 00:10:18,920 His imagination just gets captured about what could be possible. 210 00:10:20,200 --> 00:10:22,360 One day maybe. Who knows? 211 00:10:22,360 --> 00:10:23,440 Oh! 212 00:10:24,720 --> 00:10:27,600 I don't think he believes that he's gotten as far as he has 213 00:10:27,600 --> 00:10:30,640 in the competition, but I am not terribly surprised. 214 00:10:34,520 --> 00:10:37,760 Mark showed us his skills right from the off. 215 00:10:37,760 --> 00:10:40,400 Smashed the skills test, I love it. 216 00:10:40,400 --> 00:10:42,160 I now have my eye on you. 217 00:10:42,160 --> 00:10:43,880 Expectations are high. 218 00:10:43,880 --> 00:10:46,000 I'm always trying to focus on bringing, like, 219 00:10:46,000 --> 00:10:50,400 really big flavours, high-impact dishes. 220 00:10:50,400 --> 00:10:52,960 This is a wonderful little dish. 221 00:10:52,960 --> 00:10:55,480 You want to pour directly into my mouth. 222 00:10:55,480 --> 00:10:58,520 It is an absolute triumph. 223 00:10:58,520 --> 00:10:59,960 Well done. 224 00:10:59,960 --> 00:11:01,720 Mark is never more at home 225 00:11:01,720 --> 00:11:04,720 than when he's got his face over a hot grill. 226 00:11:04,720 --> 00:11:08,680 I love that smoky barbecue bringing the hay into the equation 227 00:11:08,680 --> 00:11:11,000 and I think it's absolutely great. 228 00:11:11,000 --> 00:11:14,400 Trust Mark to bring flames somewhere in his cooking, right? 229 00:11:14,400 --> 00:11:16,120 I'd never put up a dish 230 00:11:16,120 --> 00:11:18,240 that I wouldn't be incredibly excited to eat. 231 00:11:18,240 --> 00:11:20,480 You must feel at home? A little bit, yeah. 232 00:11:20,480 --> 00:11:22,960 Definitely playing a little bit more to my strengths here in a pop-up. 233 00:11:22,960 --> 00:11:26,320 Because that is ultimately why I cook, is to make people happy. 234 00:11:26,320 --> 00:11:28,360 Get a move on because we want to try this. 235 00:11:28,360 --> 00:11:30,400 You just read my mind. Hurry up, Mark. 236 00:11:30,400 --> 00:11:32,280 The only way I know how, is to be like, 237 00:11:32,280 --> 00:11:35,280 look at this amazing thing that I love. Please eat it. 238 00:11:36,760 --> 00:11:38,680 I definitely want to be having more of these sausages. 239 00:11:38,680 --> 00:11:40,960 ALL: Hey! 240 00:11:43,680 --> 00:11:45,560 When Mark started off in this competition, 241 00:11:45,560 --> 00:11:47,360 he was big, he was bold. 242 00:11:47,360 --> 00:11:49,160 Refinement was one of those things 243 00:11:49,160 --> 00:11:51,200 that we were really looking for in Mark's food. 244 00:11:54,040 --> 00:11:57,240 I think it's messy in your piping. It's not your best plate. 245 00:11:58,480 --> 00:12:01,200 He needs to be refining the portion control. 246 00:12:01,200 --> 00:12:03,240 When they say something and you can see 247 00:12:03,240 --> 00:12:05,720 where they're coming from, definitely strikes a chord. 248 00:12:08,760 --> 00:12:10,360 You don't look happy. 249 00:12:10,360 --> 00:12:12,320 It didn't come together the way I wanted it to. 250 00:12:12,320 --> 00:12:14,320 Yeah, it just wasn't up to standard. 251 00:12:15,960 --> 00:12:18,640 Certain cooks don't go your way, 252 00:12:18,640 --> 00:12:20,560 but the next challenge, you come in 253 00:12:20,560 --> 00:12:22,800 and you really, really smash it out of the park. 254 00:12:22,800 --> 00:12:25,600 This lovage and mustard sauce is sensational. 255 00:12:25,600 --> 00:12:27,600 It's the colour of Ireland. 256 00:12:27,600 --> 00:12:29,640 And it's Ireland on a plate. 257 00:12:29,640 --> 00:12:32,840 I like how your dish is being served. It looks good. 258 00:12:32,840 --> 00:12:36,240 Just feel like I've grown and have such a clearer sense 259 00:12:36,240 --> 00:12:38,640 of my food and how it can be presented. 260 00:12:40,760 --> 00:12:41,920 Finally... 261 00:12:43,000 --> 00:12:46,400 ..this is refined food at its very, very best from you. 262 00:12:47,600 --> 00:12:49,560 You are like a painter, huh? 263 00:12:49,560 --> 00:12:51,960 Literally is a picture on a plate. 264 00:12:51,960 --> 00:12:53,600 It's a piece of art. 265 00:12:53,600 --> 00:12:55,760 Thank you. Thank you, guys. 266 00:12:55,760 --> 00:12:58,320 It's crowd-pleasing food and it's always delicious. 267 00:12:58,320 --> 00:13:02,000 If he can do that with his cooking today, the sky is the limit. 268 00:13:04,160 --> 00:13:08,320 You see every different step of the way all laid out. It's amazing. 269 00:13:08,320 --> 00:13:11,920 I think it would be mind-blowing to stand on that final line 270 00:13:11,920 --> 00:13:13,960 and to hear them call out my name. 271 00:13:13,960 --> 00:13:15,960 It'd be absolutely incredible. 272 00:13:17,040 --> 00:13:18,080 Yeah. 273 00:13:18,080 --> 00:13:20,040 It'd mean the world to me to be able to walk out 274 00:13:20,040 --> 00:13:21,800 of this kitchen a champion. 275 00:13:21,800 --> 00:13:24,400 In the biggest possible letters. 276 00:13:24,400 --> 00:13:26,000 Just gotta win it now. 277 00:13:26,000 --> 00:13:27,600 It's all that's left. 278 00:13:34,000 --> 00:13:35,800 Look at all the cows coming. 279 00:13:36,920 --> 00:13:39,840 Oh! Let's get moo-ving. 280 00:13:41,280 --> 00:13:43,000 I was born in Carlisle. 281 00:13:44,840 --> 00:13:47,920 Surrounded by farmland and countryside. 282 00:13:49,200 --> 00:13:53,040 It was me, my mum, my dad and my two sisters, Gemma and Gail. 283 00:13:53,040 --> 00:13:54,960 He's always had a nice nature. 284 00:13:54,960 --> 00:13:58,600 The mother would say that he was a perfect child, 285 00:13:58,600 --> 00:14:00,560 but he really was lovely. 286 00:14:02,000 --> 00:14:03,720 My mum's an amazing cook. 287 00:14:03,720 --> 00:14:06,080 She's always raised us on really good food. 288 00:14:06,080 --> 00:14:08,800 When all the other lads were out playing football, 289 00:14:08,800 --> 00:14:10,680 I was at home baking cakes with my mum. 290 00:14:14,080 --> 00:14:16,240 Music was a big part of growing up. 291 00:14:16,240 --> 00:14:18,360 My dad was really into his music. 292 00:14:18,360 --> 00:14:21,360 Blues and jazz. He used to take us to gigs. 293 00:14:26,680 --> 00:14:30,800 My first band, Slater Baty and the Nightmare Boys, we were called. 294 00:14:30,800 --> 00:14:32,480 That was pretty cool. 295 00:14:36,800 --> 00:14:41,240 I ended up going to university and studying drama and film and TV. 296 00:14:41,240 --> 00:14:46,120 He definitely wanted to be a rock star or an actor, but who doesn't? 297 00:14:48,200 --> 00:14:51,320 The last year of uni is when my dad died. 298 00:14:52,800 --> 00:14:54,400 I did feel lost. 299 00:14:56,160 --> 00:14:58,280 I had no reason to try and better myself. 300 00:14:59,400 --> 00:15:02,480 It was in that time when I met Katherine. 301 00:15:05,720 --> 00:15:07,560 We didn't actually meet in person. 302 00:15:07,560 --> 00:15:11,160 I saw a video of him dancing at a wedding 303 00:15:12,600 --> 00:15:15,360 and I thought, he looks a little bit of me. 304 00:15:17,760 --> 00:15:21,080 I pretty much hunted him down until he decided to meet me. 305 00:15:24,560 --> 00:15:26,600 Kat was the best thing that ever happened to me. 306 00:15:26,600 --> 00:15:30,560 And she always pushed me and supported me and believed in me. 307 00:15:33,520 --> 00:15:37,240 I didn't decide to be a chef until much later in life. 308 00:15:37,240 --> 00:15:39,720 I blagged my way into an amazing job. 309 00:15:39,720 --> 00:15:41,400 I just said I'm really passionate. 310 00:15:41,400 --> 00:15:44,680 Whatever I lack in experience, I'll make up for in hard work. 311 00:15:44,680 --> 00:15:46,720 And then from there, I went over to Newcastle 312 00:15:46,720 --> 00:15:50,560 and built a restaurant in the back of a empty warehouse. 313 00:15:50,560 --> 00:15:52,320 This industry is hard, right? 314 00:15:52,320 --> 00:15:54,800 It's a difficult industry to be in. 315 00:15:54,800 --> 00:15:58,920 But I've supported him, and he's worked so hard. 316 00:16:00,840 --> 00:16:03,440 My dad always actually told me that I should be a chef. 317 00:16:03,440 --> 00:16:06,520 It's a real shame that he didn't get to see it, 318 00:16:06,520 --> 00:16:09,880 because, yeah, he would be... he'd be really proud of me. 319 00:16:16,120 --> 00:16:17,200 Hello. 320 00:16:17,200 --> 00:16:19,040 When Gareth phoned me and told me 321 00:16:19,040 --> 00:16:21,200 that he was going to be on MasterChef, 322 00:16:21,200 --> 00:16:25,400 it was the most exciting news I've heard in a very long time. 323 00:16:25,400 --> 00:16:28,360 That beef looks amazing. Proper rib of beef. 324 00:16:28,360 --> 00:16:31,720 He really deserves it. He's worked so hard. 325 00:16:31,720 --> 00:16:34,400 We're all really proud of Uncle Gareth, aren't we? 326 00:16:34,400 --> 00:16:36,280 And Daddy. ALL: Yeah. Well done. 327 00:16:38,000 --> 00:16:39,600 Yeah. Perfect. 328 00:16:40,880 --> 00:16:42,640 If you had said to me a few weeks ago 329 00:16:42,640 --> 00:16:46,600 that I could be the winner of MasterChef: The Professionals, 330 00:16:46,600 --> 00:16:48,360 I would have laughed at you. 331 00:16:48,360 --> 00:16:50,440 But I'm really starting to believe that I can. 332 00:16:50,440 --> 00:16:52,840 Cheers, everybody. Cheers, MasterChef. 333 00:16:52,840 --> 00:16:53,920 Yeah. 334 00:16:55,680 --> 00:16:59,360 Gareth, you are our last contestant entering this competition. 335 00:16:59,360 --> 00:17:00,960 Wow. Rather large. 336 00:17:00,960 --> 00:17:02,920 Have we got a ladder for that mille-feuille? 337 00:17:02,920 --> 00:17:04,480 I'm sorry, Chef. 338 00:17:04,480 --> 00:17:06,079 I think it was great. 339 00:17:06,079 --> 00:17:07,960 I think you did a great job, well done. 340 00:17:07,960 --> 00:17:10,880 Gareth loves to bring a story to his food. 341 00:17:10,880 --> 00:17:12,720 My fiancee's most memorable thing 342 00:17:12,720 --> 00:17:14,800 was the first thing I ever cooked her. 343 00:17:14,800 --> 00:17:16,440 It's delicious. 344 00:17:16,440 --> 00:17:20,240 Main course is memory that I have of a family holiday. 345 00:17:20,240 --> 00:17:22,240 It's absolutely knockout. 346 00:17:22,240 --> 00:17:24,280 I'm cooking for the kids every day at home, 347 00:17:24,280 --> 00:17:26,280 and meatball night is their favourite night. 348 00:17:26,280 --> 00:17:28,359 I like it he's treating us like a couple of kids. 349 00:17:28,359 --> 00:17:31,560 There are great restaurants that serve this type of food. 350 00:17:32,800 --> 00:17:35,520 Never thought I'd get emotional over a meatball. 351 00:17:35,520 --> 00:17:37,520 He's a chef that wears his heart on his sleeve. 352 00:17:39,040 --> 00:17:41,760 I'm doing a plum and frangipane tart. Right. 353 00:17:41,760 --> 00:17:44,480 Which was something that my grandmother used to make. 354 00:17:46,320 --> 00:17:47,880 I love this. 355 00:17:47,880 --> 00:17:50,240 A masterclass in doing the simple things well. 356 00:17:51,320 --> 00:17:53,160 His journey has been quite extraordinary. 357 00:17:53,160 --> 00:17:54,800 Very nervous at the beginning 358 00:17:54,800 --> 00:17:56,880 and then really started to build momentum. 359 00:17:56,880 --> 00:17:58,560 It's been a wild ride. 360 00:17:58,560 --> 00:18:00,640 It's given me a real passion and a fire 361 00:18:00,640 --> 00:18:03,600 to keep going and push myself as far as I can go. 362 00:18:04,640 --> 00:18:06,320 Let's get these off. 363 00:18:06,320 --> 00:18:08,440 Gareth's pop-up dish was incredible. 364 00:18:08,440 --> 00:18:11,080 Today I'm making you cheesy chips. Cheesy chips? 365 00:18:12,880 --> 00:18:14,880 I thought that was absolutely fantastic. 366 00:18:16,000 --> 00:18:18,720 Our guests loved it so much. 367 00:18:18,720 --> 00:18:21,440 Gareth floated straight through to the semifinals. 368 00:18:24,040 --> 00:18:27,440 Gareth has had highs, he's also had lows. 369 00:18:27,440 --> 00:18:30,400 Whisky on a dessert should pack a bit of a punch. 370 00:18:32,760 --> 00:18:35,240 That whisky, it just didn't work. 371 00:18:36,360 --> 00:18:39,080 I'm really not happy with my cake. 372 00:18:39,080 --> 00:18:40,760 Sticky toffee pudding. 373 00:18:40,760 --> 00:18:43,280 The mix wasn't quite right. 374 00:18:43,280 --> 00:18:47,280 Cauliflower, cauliflower, cauliflower cheese. 375 00:18:47,280 --> 00:18:49,120 The balance is just a little bit off. 376 00:18:49,120 --> 00:18:50,840 It's quite monotone. 377 00:18:52,840 --> 00:18:55,920 Gareth found himself fighting for his place in this competition. 378 00:18:56,880 --> 00:18:58,240 However... 379 00:18:58,240 --> 00:19:00,880 ..he came back into this kitchen with a steely determination. 380 00:19:00,880 --> 00:19:04,280 I think it's very clever. I like it a lot. Well done. 381 00:19:04,280 --> 00:19:06,560 This chef was not ready to go home. 382 00:19:07,880 --> 00:19:11,280 It really takes every ounce of everything you've got 383 00:19:11,280 --> 00:19:14,440 to keep coming back and giving it your all. 384 00:19:14,440 --> 00:19:17,120 This is a first for me. Beef heart on a barbecue. 385 00:19:17,120 --> 00:19:20,040 I can't really fault that. It is sublime. 386 00:19:20,040 --> 00:19:21,760 He's always got that fight. 387 00:19:21,760 --> 00:19:23,480 This is one of the best plates 388 00:19:23,480 --> 00:19:25,520 you've served in the MasterChef kitchen so far. 389 00:19:25,520 --> 00:19:27,960 I want to do a good job. It needs to be perfect. 390 00:19:27,960 --> 00:19:30,880 I've definitely changed and grown as a person. 391 00:19:30,880 --> 00:19:32,520 Fish is looking good. 392 00:19:32,520 --> 00:19:34,520 I've learned a lot about myself. 393 00:19:34,520 --> 00:19:37,200 I've done things that I never thought I was capable of. 394 00:19:37,200 --> 00:19:40,600 Oh, my God, Gareth, you can cook. 395 00:19:42,640 --> 00:19:46,080 When Gareth's cooking at his best, he cooks from the heart. 396 00:19:46,080 --> 00:19:48,360 I couldn't possibly fit any more love into it, Chef. 397 00:19:48,360 --> 00:19:50,360 I've put love into everything. 398 00:19:50,360 --> 00:19:52,640 If he can do that just one more time, 399 00:19:52,640 --> 00:19:55,080 he is a serious contender to lift that trophy. 400 00:19:56,480 --> 00:20:00,240 This whole competition has been one of the best things I've ever done. 401 00:20:01,960 --> 00:20:03,760 It really has changed my life. 402 00:20:03,760 --> 00:20:05,560 The way I think about the future, 403 00:20:05,560 --> 00:20:07,840 the way I see the future for me and my family. 404 00:20:09,200 --> 00:20:12,480 I think they deserve a phone call to say that I've won it. 405 00:20:12,480 --> 00:20:14,480 I'm coming home with the trophy. 406 00:20:14,480 --> 00:20:16,280 Yeah, that's what I'm going for. 407 00:20:27,160 --> 00:20:29,440 One more cook-off. 408 00:20:29,440 --> 00:20:33,440 This is career-defining. This is a life-changing moment. 409 00:20:36,160 --> 00:20:37,800 Into the lion's den. 410 00:20:37,800 --> 00:20:39,400 One last time. 411 00:20:57,560 --> 00:21:00,640 Look at you. Our final three. 412 00:21:00,640 --> 00:21:05,240 We are so proud of what you have done so far. 413 00:21:05,240 --> 00:21:10,200 Everything that you have fought for has brought you here. 414 00:21:13,040 --> 00:21:14,760 This last cook, chefs, 415 00:21:14,760 --> 00:21:18,680 give it everything you've got because at the end of it, 416 00:21:18,680 --> 00:21:21,960 one of you will be lifting that trophy. 417 00:21:21,960 --> 00:21:23,680 There is no two ways about it. 418 00:21:23,680 --> 00:21:26,520 We've got three fabulous chefs standing in front of us. 419 00:21:26,520 --> 00:21:28,840 Three hours, three courses. 420 00:21:28,840 --> 00:21:31,320 For the final time, off you go. 421 00:21:33,600 --> 00:21:35,640 You can feel it in the air, it's going to be a big day. 422 00:21:35,640 --> 00:21:37,280 Big cook for all of us. 423 00:21:37,280 --> 00:21:39,360 I think we're all here to really prove what we're made of. 424 00:21:40,320 --> 00:21:43,240 I've got a plan, and I think I just need to stick to it 425 00:21:43,240 --> 00:21:44,880 and trust the process. 426 00:21:44,880 --> 00:21:46,680 Whatever you do, don't panic. 427 00:21:48,720 --> 00:21:50,840 Coming into the final, the pressure's massive, 428 00:21:50,840 --> 00:21:53,600 and I don't know how I'm going to stand up against the other guys, 429 00:21:54,880 --> 00:21:57,000 but I just need to trust my instinct. 430 00:21:57,000 --> 00:21:59,600 Go in there and do my best. Let the food do the talking. 431 00:21:59,600 --> 00:22:00,640 Yeah. 432 00:22:06,600 --> 00:22:08,560 Luke, are you enjoying this moment? 433 00:22:08,560 --> 00:22:11,680 If I look relaxed, I'm not. I've got a lot to do. 434 00:22:11,680 --> 00:22:14,840 I feel like the dishes represent me as a chef. 435 00:22:14,840 --> 00:22:17,240 For a starter, I'm making a breakfast... 436 00:22:17,240 --> 00:22:18,880 ..like an English breakfast. 437 00:22:18,880 --> 00:22:22,880 So I've got sausage, bacon, black pudding, egg. 438 00:22:22,880 --> 00:22:25,600 But I'm changing it completely. 439 00:22:25,600 --> 00:22:27,800 I like to take a dish that's quite basic, 440 00:22:27,800 --> 00:22:31,320 something that's very commonly known and try and reimagine it. 441 00:22:34,480 --> 00:22:36,880 Luke's starter is a take on a full English breakfast, 442 00:22:36,880 --> 00:22:39,200 and it's not like any other because there's pasta. 443 00:22:39,200 --> 00:22:40,840 So he's making a raviolo. 444 00:22:40,840 --> 00:22:42,480 Luke isn't workshy. 445 00:22:42,480 --> 00:22:44,480 He's going to make that pasta dough stripy. 446 00:22:44,480 --> 00:22:48,120 He's giving us a squid ink black pasta and a regular one. 447 00:22:48,120 --> 00:22:50,320 You don't half know how to make your life complicated. 448 00:22:50,320 --> 00:22:52,440 It'll be worth it in the end. 449 00:22:52,440 --> 00:22:53,520 Maybe. 450 00:22:56,440 --> 00:22:58,520 The black pudding, he's pureeing. 451 00:22:58,520 --> 00:23:00,520 In the middle of that, we have an egg yolk. 452 00:23:03,360 --> 00:23:05,680 He's got to be very careful in the cooking of the raviolo 453 00:23:05,680 --> 00:23:08,000 that that egg yolk, one, does not burst, 454 00:23:08,000 --> 00:23:09,960 and two, doesn't get overcooked. 455 00:23:11,400 --> 00:23:14,640 And I'm going to be serving on the side, a sausage sandwich. 456 00:23:14,640 --> 00:23:17,040 Give him the trophy now. Not yet. Sausage sandwich. 457 00:23:17,040 --> 00:23:19,360 Definitely took inspiration from Scotland 458 00:23:19,360 --> 00:23:20,960 working with Mark Donald. 459 00:23:20,960 --> 00:23:22,760 It was great, it was playful, it was fun. 460 00:23:22,760 --> 00:23:25,600 And I decided to add that element into my meal today. 461 00:23:26,720 --> 00:23:28,440 He's got two slices of bread 462 00:23:28,440 --> 00:23:31,040 and he's made this sausage puree, so he's got sausage meat, 463 00:23:31,040 --> 00:23:32,960 he's added some seasoning into it. 464 00:23:32,960 --> 00:23:35,760 Sausage sandwich, you can't really go wrong, can you? 465 00:23:35,760 --> 00:23:38,360 Maybe I'm the first person to serve a sandwich in the final. 466 00:23:38,360 --> 00:23:40,760 I don't know. 467 00:23:40,760 --> 00:23:42,560 He's making a brown sauce. 468 00:23:42,560 --> 00:23:44,240 Almost 20 ingredients in it. 469 00:23:44,240 --> 00:23:45,840 We've got plums... 470 00:23:45,840 --> 00:23:47,600 Tamarind, yeah. Worcestershire sauce. 471 00:23:47,600 --> 00:23:49,440 We've got dates, we've got pomegranates. 472 00:23:49,440 --> 00:23:52,600 It's going to have some sweetness, some sharpness to it. 473 00:23:52,600 --> 00:23:54,760 I can't wait to try this breakfast. 474 00:23:56,760 --> 00:23:59,800 The main course, I've gone for sort of an Asian influence, 475 00:23:59,800 --> 00:24:03,400 the same sort of flavours you get with a duck pancake, 476 00:24:04,520 --> 00:24:07,360 that most of us have probably eaten from the Chinese takeaway. 477 00:24:09,800 --> 00:24:11,880 I'm serving duck breast, 478 00:24:11,880 --> 00:24:13,640 making a plum sauce. 479 00:24:19,920 --> 00:24:21,920 The cooking of the duck breast on the crown, 480 00:24:21,920 --> 00:24:23,800 beautifully caramelised on the outside, 481 00:24:23,800 --> 00:24:26,800 render that fat down beautifully and roast it to perfection. 482 00:24:28,440 --> 00:24:32,000 Luke's going to braise the duck legs in some star anise, 483 00:24:32,000 --> 00:24:35,080 some lemongrass, some ginger and some plums. 484 00:24:35,080 --> 00:24:36,760 He's going to strip the meat. 485 00:24:36,760 --> 00:24:38,560 He's going to turn that into a croquette. 486 00:24:38,560 --> 00:24:40,280 So nice and crispy on the outside, 487 00:24:40,280 --> 00:24:43,120 and that soft, melting, flavoursome meat in the middle. 488 00:24:45,640 --> 00:24:48,160 And then he's going to take that stock, and he's going to reduce it. 489 00:24:48,160 --> 00:24:50,560 And he's going to make that into a sauce. 490 00:24:50,560 --> 00:24:52,280 No waste, and I love that. 491 00:24:54,240 --> 00:24:56,760 We've got miso-glazed celeriac fondant 492 00:24:56,760 --> 00:25:01,280 full of umami and saltiness that's going to really pick this dish up. 493 00:25:03,680 --> 00:25:05,720 I think it's great, and again, it's playful. 494 00:25:05,720 --> 00:25:07,320 It's very Luke. 495 00:25:07,320 --> 00:25:10,480 The dessert is a classic Italian dessert, 496 00:25:10,480 --> 00:25:15,600 tiramisu, but far more elevated than a tiramisu that everybody knows. 497 00:25:15,600 --> 00:25:18,800 Luke's starting with mascarpone panna cotta 498 00:25:18,800 --> 00:25:20,960 and a coffee chocolate cremeux. 499 00:25:22,360 --> 00:25:25,960 Now, that sounds very straightforward, but this is Luke. 500 00:25:25,960 --> 00:25:27,520 It is not. 501 00:25:27,520 --> 00:25:29,240 It's quite different to a tiramisu. 502 00:25:29,240 --> 00:25:31,600 There's quite a lot going into it, I think. 503 00:25:31,600 --> 00:25:36,440 He is going to do layers of the mascarpone and the coffee chocolate. 504 00:25:37,880 --> 00:25:40,160 He's going to do one layer, set it, 505 00:25:40,160 --> 00:25:42,680 another layer, set and freeze that. 506 00:25:43,840 --> 00:25:47,120 I've got to set five layers into my moulds, 507 00:25:47,120 --> 00:25:49,720 so I've got to wait for each layer to set before I can add the next. 508 00:25:49,720 --> 00:25:51,520 And then I need it to set fully 509 00:25:51,520 --> 00:25:53,560 before I can take it out of the moulds. 510 00:25:54,600 --> 00:25:57,080 Have you started the layers, Luke? Yeah, yeah. 511 00:25:57,080 --> 00:25:59,960 How many have you done? I've done three. I've just got two more to do. 512 00:25:59,960 --> 00:26:02,160 OK. I've just got to let them set a little bit. 513 00:26:02,160 --> 00:26:03,800 I want to taste the coffee. 514 00:26:03,800 --> 00:26:05,600 I want a little bit of acidity coming through 515 00:26:05,600 --> 00:26:07,320 from the actual mascarpone itself. 516 00:26:07,320 --> 00:26:09,400 Creaminess as well. 517 00:26:09,400 --> 00:26:11,880 I'm serving that with amaretto cherries. 518 00:26:11,880 --> 00:26:14,440 It does work quite well with the coffee flavour. 519 00:26:14,440 --> 00:26:17,200 I'm making a sorbet out of that. 520 00:26:17,200 --> 00:26:19,200 The sorbet has got to be beautifully set. 521 00:26:19,200 --> 00:26:22,080 You want to taste a cherry and some of the alcohol running through it. 522 00:26:23,120 --> 00:26:24,800 I think Luke's going to give us 523 00:26:24,800 --> 00:26:26,880 a tiramisu like we haven't seen before. 524 00:26:33,800 --> 00:26:36,200 What time are we at? One hour has gone. 525 00:26:36,200 --> 00:26:39,040 Two hours remaining. Yes, Chef. Yes, Chef. 526 00:26:41,400 --> 00:26:43,160 This cook is everything 527 00:26:43,160 --> 00:26:46,440 that I've been working towards for the last couple of months. 528 00:26:46,440 --> 00:26:49,400 You've just got to come in and do the absolute best you can, 529 00:26:49,400 --> 00:26:53,160 and the best chef on the day will walk away with the trophy. 530 00:26:56,880 --> 00:27:01,040 Mark, it's been exciting watching you change and develop. 531 00:27:01,040 --> 00:27:04,520 Yeah, I think I've taken away a huge amount of refinement. 532 00:27:04,520 --> 00:27:06,640 It's been a few years since I've been in a fine dining kitchen 533 00:27:06,640 --> 00:27:09,280 and really reigniting that passion, and that love 534 00:27:09,280 --> 00:27:12,880 for that rigour into food has been absolutely amazing. 535 00:27:12,880 --> 00:27:15,040 So, what's the inspiration for your three dishes, then? 536 00:27:15,040 --> 00:27:17,000 They are based around the idea of my last meal. 537 00:27:17,000 --> 00:27:19,200 They're all of my favourite things to eat and to cook. 538 00:27:19,200 --> 00:27:21,040 It's a momentous day in so many ways, 539 00:27:21,040 --> 00:27:23,400 so I wanted to do a lot of the stuff that I absolutely love. 540 00:27:23,400 --> 00:27:24,960 Nice. Like that. 541 00:27:26,960 --> 00:27:30,240 The starter is based on, like, a big fruits de mer seafood tower. 542 00:27:30,240 --> 00:27:32,080 It's one of my absolute favourite things to eat, 543 00:27:32,080 --> 00:27:34,600 and just trying to bring that sort of sense of celebration 544 00:27:34,600 --> 00:27:37,880 and that freshness of, like, all things shellfish. 545 00:27:41,440 --> 00:27:42,520 Oysters. 546 00:27:42,520 --> 00:27:44,280 He's put them into the steamer 547 00:27:44,280 --> 00:27:47,800 with elastic band wrapped around them, just to slightly firm them up. 548 00:27:49,040 --> 00:27:50,680 They only steam for two minutes, 549 00:27:50,680 --> 00:27:52,480 and it keeps all that moisture inside. 550 00:27:52,480 --> 00:27:54,680 They're cooked slightly, but they'll be effectively still raw. 551 00:27:54,680 --> 00:27:57,040 With oysters sometimes, you just put a little bit of red wine vinegar 552 00:27:57,040 --> 00:27:58,800 with shallots running through it. 553 00:27:58,800 --> 00:28:00,400 A touch of Tabasco. 554 00:28:00,400 --> 00:28:02,240 He's replacing those with the horseradish, 555 00:28:02,240 --> 00:28:03,920 which I think is a great idea. 556 00:28:03,920 --> 00:28:06,440 We have sake-poached mussels with kimizu. 557 00:28:06,440 --> 00:28:08,200 Kimizu is a bit like a hollandaise, 558 00:28:08,200 --> 00:28:11,560 but it's with rice vinegar that's going over his mussels. 559 00:28:11,560 --> 00:28:13,600 And he's finishing it with a nori oil. 560 00:28:14,640 --> 00:28:16,440 He's going to be brining scallops. 561 00:28:16,440 --> 00:28:19,440 He's then going to pipe a little bit of champagne gel 562 00:28:19,440 --> 00:28:21,080 over the top of that. 563 00:28:21,080 --> 00:28:23,680 Mark, you were always my favourite. You were always my favourite. 564 00:28:23,680 --> 00:28:25,440 I always bring the goods, I know. 565 00:28:25,440 --> 00:28:27,880 Again, elevated for this MasterChef kitchen. 566 00:28:34,480 --> 00:28:36,080 This will look like a million bucks. 567 00:28:36,080 --> 00:28:37,920 I think they'll all taste amazing. 568 00:28:37,920 --> 00:28:40,200 I think it's just whether or not I can achieve it all in the time. 569 00:28:40,200 --> 00:28:42,200 I've given myself a lot of work to do. 570 00:28:43,760 --> 00:28:45,480 For Mark's main course, 571 00:28:45,480 --> 00:28:48,760 we have got a pork loin cooked, of course, on the barbecue. 572 00:28:49,760 --> 00:28:52,480 I was always going to use the barbecue for my last cook here, 573 00:28:52,480 --> 00:28:55,440 and this dish really celebrates the barbecue in a big way. 574 00:28:55,440 --> 00:28:59,280 Every element here touches the fire in some way, shape or form. 575 00:28:59,280 --> 00:29:02,760 Whoa! He's going to brine his pork in some sweet tea. 576 00:29:02,760 --> 00:29:05,520 He's then going to put this barbecue rub all over it. 577 00:29:05,520 --> 00:29:08,120 All those famous flavours from the Deep South. 578 00:29:08,120 --> 00:29:10,160 The idea is to, like, slowly render the pork, 579 00:29:10,160 --> 00:29:12,280 and as it cooks, all this fat will start to render out, 580 00:29:12,280 --> 00:29:13,840 hit these coals, and that's going to be 581 00:29:13,840 --> 00:29:17,000 what's going to flavour the pork all the way through the cook. 582 00:29:17,000 --> 00:29:19,840 Now, you can't just put that pork on the barbecue and walk away. 583 00:29:19,840 --> 00:29:22,040 This is going to take some love and care. 584 00:29:22,040 --> 00:29:24,200 He's going to be in and out of the kitchen. 585 00:29:24,200 --> 00:29:28,160 How much time has Mark given himself to just stand over that pork 586 00:29:28,160 --> 00:29:30,520 and make sure it's perfectly cooked? 587 00:29:30,520 --> 00:29:32,960 Mark is making hispi cabbage rolls. 588 00:29:32,960 --> 00:29:36,440 He's going to do layers of apple, lardo, 589 00:29:36,440 --> 00:29:38,640 rolling that up and then steaming it. 590 00:29:38,640 --> 00:29:40,520 He's going to barbecue some crayfish. 591 00:29:40,520 --> 00:29:43,600 He's going to put those in the hispi cabbage roll. 592 00:29:43,600 --> 00:29:46,080 Crayfish - they're delicate, they're sweet. 593 00:29:47,720 --> 00:29:49,440 Will they be lost in that wrap? 594 00:29:49,440 --> 00:29:51,200 I hope he puts lots of them in there 595 00:29:51,200 --> 00:29:53,680 because that's a flavour I will be searching for. 596 00:29:55,720 --> 00:30:00,080 Mark's is all about that American classic loved by cops, 597 00:30:00,080 --> 00:30:04,440 coffee and doughnuts, but not as you know it. 598 00:30:04,440 --> 00:30:06,160 I love coffee and doughnuts 599 00:30:06,160 --> 00:30:08,960 as the most amazing breakfast and a very American touchstone, 600 00:30:08,960 --> 00:30:10,880 so I wanted to bring a little of that. 601 00:30:14,400 --> 00:30:16,080 We've got a coffee espuma. 602 00:30:16,080 --> 00:30:19,600 Coffee flavour. Bitter. Really want to get that big flavour in there. 603 00:30:21,160 --> 00:30:23,400 That espuma has got to have the right texture 604 00:30:23,400 --> 00:30:28,040 that once he pumps it onto the plate, it will hold and stay set. 605 00:30:29,680 --> 00:30:31,680 These little doughnuts are going to be fried, 606 00:30:31,680 --> 00:30:33,960 so they've got to be nice and crispy on the outside. 607 00:30:33,960 --> 00:30:35,880 Super light in the middle. 608 00:30:37,280 --> 00:30:39,640 We've got malted milk bavarois. 609 00:30:39,640 --> 00:30:41,400 Malted milk, obviously. 610 00:30:41,400 --> 00:30:43,320 Much-loved bedtime drink. 611 00:30:43,320 --> 00:30:45,880 With the bavarois, a little bit like a panna cotta, 612 00:30:45,880 --> 00:30:47,840 you've got to get the balance of flavours right, 613 00:30:47,840 --> 00:30:50,560 but you've also got to get the setting agent just perfect. 614 00:30:50,560 --> 00:30:53,120 If you win, what do you think it'll do for your career? 615 00:30:53,120 --> 00:30:55,160 The dream would be to open a restaurant. 616 00:30:55,160 --> 00:30:58,320 Lots of butchery in house, lots of beautiful live fire cooking. 617 00:30:58,320 --> 00:31:00,960 Do you think you've got what it takes to lift that trophy? 618 00:31:00,960 --> 00:31:02,840 Somewhere deep down, maybe it's there. 619 00:31:02,840 --> 00:31:04,800 And if it is, I'm going to bring it out today. 620 00:31:04,800 --> 00:31:07,040 There's no other day. Absolutely. This is it. 621 00:31:07,040 --> 00:31:08,680 The last opportunity. 622 00:31:10,000 --> 00:31:12,560 Chefs, you've got one hour remaining. 623 00:31:12,560 --> 00:31:14,320 Yes, Chef. Oui. Oui. 624 00:31:16,960 --> 00:31:19,320 I can't quite believe this is the last cook 625 00:31:19,320 --> 00:31:20,960 in the MasterChef kitchen. 626 00:31:24,000 --> 00:31:25,640 This means everything. 627 00:31:30,760 --> 00:31:34,880 So the whole menu is dedicated to the people who have supported me 628 00:31:34,880 --> 00:31:37,240 and got me into this position today. 629 00:31:37,240 --> 00:31:39,120 The first course is dedicated to my mum. 630 00:31:39,120 --> 00:31:40,800 A big thank you to her. 631 00:31:40,800 --> 00:31:42,960 All the luxury ingredients she deserves, 632 00:31:42,960 --> 00:31:44,840 loosely based around one of her favourite dishes. 633 00:31:44,840 --> 00:31:46,520 Um...prawn cocktail. 634 00:31:47,960 --> 00:31:50,920 Prawn cocktail is a dish that's been in pubs, restaurants, 635 00:31:50,920 --> 00:31:52,600 up and down the country. 636 00:31:52,600 --> 00:31:54,400 Four, five, six, seven, eight... 637 00:31:54,400 --> 00:31:56,320 This is going to be a little bit different though. 638 00:31:56,320 --> 00:31:58,080 It's been inspired by his trip to Italy. 639 00:31:58,080 --> 00:32:00,120 We've got some beautiful fresh langoustines... 640 00:32:00,120 --> 00:32:01,640 That is great. 641 00:32:01,640 --> 00:32:03,960 ..that he's chopping down into almost like a little tartare. 642 00:32:03,960 --> 00:32:05,000 Phew! 643 00:32:05,000 --> 00:32:07,080 Into that tartare, he's going to put a little bit 644 00:32:07,080 --> 00:32:09,720 of green apple, so a little bit of acidity. 645 00:32:09,720 --> 00:32:12,840 He's giving us a kefir sauce. I love the use of kefir. 646 00:32:12,840 --> 00:32:16,720 It's got that slight kind of sour, yogurty twang to it. 647 00:32:17,680 --> 00:32:19,680 It's going to be a little bit on the sharp side. 648 00:32:19,680 --> 00:32:22,800 He's got to get the balance of that just right. 649 00:32:22,800 --> 00:32:25,000 The langoustine heads, I'm going to cook them 650 00:32:25,000 --> 00:32:27,520 over the barbecue like we were doing in Italy. 651 00:32:27,520 --> 00:32:30,440 Just want that barbecue, charred smoky flavour. Yeah? 652 00:32:30,440 --> 00:32:35,120 Yeah. Caramelised, you know. Perfect, perfect. 653 00:32:35,120 --> 00:32:36,200 Perfect. 654 00:32:36,200 --> 00:32:38,200 To give you the flavours of the Marie Rose sauce... 655 00:32:38,200 --> 00:32:40,520 We've got a langoustine mayonnaise. 656 00:32:40,520 --> 00:32:42,440 ..we've also got a tomato tuile. 657 00:32:42,440 --> 00:32:44,120 They look very fragile. 658 00:32:44,120 --> 00:32:46,080 Delicate hands are needed. 659 00:32:47,560 --> 00:32:49,680 They broke. One of them has just broke. 660 00:32:49,680 --> 00:32:51,840 Yeah. Don't throw them away. Yes, Chef. 661 00:32:51,840 --> 00:32:53,400 Just in case. 662 00:32:53,400 --> 00:32:56,200 But also, you have got more mix, so do make some more, OK. 663 00:32:56,200 --> 00:32:57,720 Don't give up. 664 00:32:57,720 --> 00:32:59,520 I want them to be perfect. 665 00:32:59,520 --> 00:33:01,280 I really need to start pushing. 666 00:33:02,840 --> 00:33:04,440 The next dish is for my dad. 667 00:33:04,440 --> 00:33:06,520 Based around when he used to take us foraging 668 00:33:06,520 --> 00:33:08,200 in the woods for mushrooms. 669 00:33:08,200 --> 00:33:10,240 And then we'd all stop at the pub afterwards 670 00:33:10,240 --> 00:33:12,560 and all have chicken and chips. 671 00:33:12,560 --> 00:33:14,160 Chicken and chips. 672 00:33:14,160 --> 00:33:16,480 The simplicity here is just in the title. 673 00:33:16,480 --> 00:33:18,600 He's basically taking the breast of the chicken 674 00:33:18,600 --> 00:33:21,280 and then he's wrapping a chicken mousse around the outside. 675 00:33:22,680 --> 00:33:25,120 We're getting there. 676 00:33:25,120 --> 00:33:27,360 Generally, you would have the mousse on the inside, 677 00:33:27,360 --> 00:33:29,240 he's got his on the outside. 678 00:33:29,240 --> 00:33:32,440 I've gone through a hundred different ways of doing this. 679 00:33:32,440 --> 00:33:35,360 It's almost like a reverse ballotine. 680 00:33:35,360 --> 00:33:37,240 If the chicken's not quite cooked in the middle 681 00:33:37,240 --> 00:33:42,280 or the mousse is overcooked, it could be a disaster. 682 00:33:42,280 --> 00:33:44,120 It's a risky thing to do, 683 00:33:44,120 --> 00:33:47,800 but it's the finals of MasterChef: The Professionals. 684 00:33:47,800 --> 00:33:50,480 King oyster mushroom, it's meaty. 685 00:33:50,480 --> 00:33:53,360 On the side, we have tarragon mayo. 686 00:33:53,360 --> 00:33:57,120 Tarragon with chicken - oh! A match made in heaven. 687 00:33:57,120 --> 00:33:58,760 With a Madeira sauce. 688 00:33:58,760 --> 00:34:00,840 The base of that will be the chicken wings, 689 00:34:00,840 --> 00:34:03,720 which he's roasting off, lovely and golden. 690 00:34:04,680 --> 00:34:07,240 I think in the last round, I served you steak 691 00:34:07,240 --> 00:34:09,480 and you asked for a big bowl of chips. 692 00:34:09,480 --> 00:34:11,679 So that's what I'm going to give you today. 693 00:34:11,679 --> 00:34:13,920 He can have just the bowl of chips. 694 00:34:13,920 --> 00:34:16,080 I love a potato. Yeah. 695 00:34:17,840 --> 00:34:19,440 This dish is complex. 696 00:34:19,440 --> 00:34:22,239 It's full of detail, and it's full of confidence. 697 00:34:23,360 --> 00:34:26,920 Dessert is a take on a really retro cocktail, Brandy Alexander. 698 00:34:26,920 --> 00:34:29,719 Whenever we went round to my partner's families 699 00:34:29,719 --> 00:34:32,440 as we were leaving, they'd always say, "One for t'road?" 700 00:34:32,440 --> 00:34:36,159 We'd have a brandy, and no matter how expensive or cheap it was, 701 00:34:36,159 --> 00:34:38,040 they'd all go, "Oh, that's reet smooth, that is." 702 00:34:39,040 --> 00:34:40,840 You know, you're drinking... 703 00:34:43,480 --> 00:34:46,440 Kat's brother passed away recently, 704 00:34:46,440 --> 00:34:48,280 but he was the one who pushed me 705 00:34:48,280 --> 00:34:52,040 into being a private chef, who had given me the confidence 706 00:34:52,040 --> 00:34:54,320 to go it alone and cook my dishes. 707 00:34:54,320 --> 00:34:56,040 So, yeah, I owe him a lot. 708 00:34:58,440 --> 00:35:02,280 The Brandy Alexander is normally made from brandy, cream and cocoa. 709 00:35:02,280 --> 00:35:04,880 But what Gareth has done is pick those elements apart 710 00:35:04,880 --> 00:35:06,600 to create this dessert. 711 00:35:06,600 --> 00:35:10,320 We've got a milk chocolate cremeux and a dulce de leche cremeux, 712 00:35:10,320 --> 00:35:13,520 and they're going to be set one on top of the other. 713 00:35:13,520 --> 00:35:17,240 This is the dulce de leche cremeux, caramelised condensed milk. 714 00:35:17,240 --> 00:35:19,280 And then this will be on top of the chocolate. 715 00:35:19,280 --> 00:35:21,720 So that one needs to be set before I pour this one on. 716 00:35:22,840 --> 00:35:25,920 He's also got a brandy snap biscuit. Got to be soft and crunchy. 717 00:35:25,920 --> 00:35:28,560 Make sure they're not overcooked because they can be quite bitter. 718 00:35:30,560 --> 00:35:33,720 And then on top of that, we've got some poached pears. 719 00:35:33,720 --> 00:35:35,560 It was the first thing I did in the skills test. 720 00:35:35,560 --> 00:35:37,360 So, yeah, it's fitting that it would be 721 00:35:37,360 --> 00:35:39,120 the last thing I serve in my dessert. 722 00:35:39,120 --> 00:35:42,000 The sauce is the poaching liquid from the pears, 723 00:35:42,000 --> 00:35:45,760 fresh ginger juice and then loads of brandy. 724 00:35:45,760 --> 00:35:48,800 I'm adding the brandy until it either puts hairs on your chest 725 00:35:48,800 --> 00:35:50,440 or knocks your socks off. 726 00:35:50,440 --> 00:35:52,480 One of the two. 727 00:35:52,480 --> 00:35:54,160 Big, big, big flavours here. 728 00:35:54,160 --> 00:35:57,440 They will all work, only if he's got the balance just right. 729 00:35:58,960 --> 00:36:02,960 Chefs, you have 30 minutes left. 730 00:36:02,960 --> 00:36:07,920 Serve the three most amazing dishes of your career so far. 731 00:36:07,920 --> 00:36:10,240 Yes, Chef. Yes, Chef. Yes. 732 00:36:11,720 --> 00:36:13,640 Yeah, I've got to really pick up the pace now. 733 00:36:13,640 --> 00:36:15,520 It's going to be a struggle to get everything done. 734 00:36:15,520 --> 00:36:17,680 I just really need to pull my finger out right now. 735 00:36:23,560 --> 00:36:26,000 You going to be all right? Very against the clock. 736 00:36:26,000 --> 00:36:27,640 A lot still to do. 737 00:36:30,880 --> 00:36:33,920 I've never seen this before. Works for me. 738 00:36:33,920 --> 00:36:35,640 Hopefully work for you guys. 739 00:36:38,720 --> 00:36:42,360 Just under ten minutes left. This is very intense. 740 00:36:44,200 --> 00:36:46,160 How's the duck, Luke? Yeah, I'm happy. 741 00:36:48,000 --> 00:36:50,520 Yes! Mark, that pork looks incredible. 742 00:36:50,520 --> 00:36:52,600 Yeah, it's come out very, very nice. 743 00:36:52,600 --> 00:36:54,520 Make sure you've got everything on the plate. 744 00:36:54,520 --> 00:36:55,760 Yeah. 745 00:36:55,760 --> 00:36:57,480 SIGHING 746 00:36:58,960 --> 00:37:02,200 There is only six minutes left. 747 00:37:06,160 --> 00:37:07,920 How's is it? Has it set? 748 00:37:09,080 --> 00:37:10,800 Yeah, it's come out nice. 749 00:37:12,240 --> 00:37:15,000 You're almost there, chefs. Come on! 750 00:37:15,000 --> 00:37:18,160 Are those your beignets? Yeah. You've got three minutes. 751 00:37:18,160 --> 00:37:19,560 Yes, Chef. 752 00:37:19,560 --> 00:37:21,320 You have got to move it. 753 00:37:24,960 --> 00:37:26,680 Mark! Let's go. 754 00:37:32,000 --> 00:37:33,920 Right, chefs, you've got 60 seconds left. 755 00:37:35,240 --> 00:37:37,040 Come on, come on, come on. 756 00:37:39,960 --> 00:37:41,560 Mind your doughnuts. 757 00:37:43,280 --> 00:37:46,120 You've got ten seconds. Yes, Chef. 758 00:37:46,120 --> 00:37:47,840 They've got to come out. 759 00:37:50,520 --> 00:37:52,560 Are they cooked? They're not cooked. 760 00:37:52,560 --> 00:37:54,240 That's it, time's up. 761 00:38:00,200 --> 00:38:01,960 Mark, come on up. 762 00:38:08,880 --> 00:38:11,160 Mark, it looks fantastic. It's refined. 763 00:38:11,160 --> 00:38:12,800 Can't wait to get going. 764 00:38:14,600 --> 00:38:17,720 Mark's final menu starts with a fruits de mer, 765 00:38:17,720 --> 00:38:22,880 a seafood platter of diced scallop with a champagne gel, 766 00:38:22,880 --> 00:38:26,200 pickled celery and fresh grape, 767 00:38:26,200 --> 00:38:30,360 sake-poached mussels dressed in white soy kimizu 768 00:38:30,360 --> 00:38:33,240 and barbecued nori oil and an oyster 769 00:38:33,240 --> 00:38:36,760 topped with horseradish cream and caviar. 770 00:38:41,560 --> 00:38:44,280 The scallop or the sweetness of the grape, 771 00:38:44,280 --> 00:38:46,440 the herbal notes of the celery, 772 00:38:46,440 --> 00:38:48,880 and then just that cheeky sparkle. 773 00:38:48,880 --> 00:38:51,480 The notes of champagne in the jelly that's fresh, 774 00:38:51,480 --> 00:38:53,120 followed by the mussels. 775 00:38:53,120 --> 00:38:54,800 You've got the kimizu in it. 776 00:38:54,800 --> 00:38:56,760 So there's a little bit of that clever seasoning 777 00:38:56,760 --> 00:39:00,000 with the smoky notes of the nori that you've just ran over the grill. 778 00:39:00,000 --> 00:39:02,880 Wonderful. Thank you very much. Thank you. 779 00:39:02,880 --> 00:39:05,680 My favourite out of all three of these has to be the oyster. 780 00:39:05,680 --> 00:39:08,440 And I love the way you brought the horseradish heat into the cream. 781 00:39:08,440 --> 00:39:10,920 And of course, finish with caviar. Yeah, why not? 782 00:39:12,080 --> 00:39:14,200 You've taken the three different elements 783 00:39:14,200 --> 00:39:17,000 and just made them sing in their own unique way. 784 00:39:17,000 --> 00:39:19,200 I love the sweetness of those little scallops, 785 00:39:19,200 --> 00:39:21,080 the mussel, which is pretty punchy. 786 00:39:21,080 --> 00:39:23,920 But the star of this show is that oyster. 787 00:39:23,920 --> 00:39:27,080 It's a very sort of modern take on a fruits de mer, 788 00:39:27,080 --> 00:39:29,480 and you've done it justice. 789 00:39:31,800 --> 00:39:34,520 For his main course, Mark has served 790 00:39:34,520 --> 00:39:39,040 a southern-style barbecued pork chop in a spiced paprika rub 791 00:39:39,040 --> 00:39:43,240 with a hispi cabbage roll filled with crayfish tail, 792 00:39:43,240 --> 00:39:45,000 apple and burnt leek pesto, 793 00:39:46,080 --> 00:39:48,520 and a hot pepper puree, 794 00:39:48,520 --> 00:39:50,880 finished with a pork and crayfish sauce. 795 00:39:55,320 --> 00:40:01,240 The pork chop, it's so wonderfully cooked with a rub that you've made. 796 00:40:01,240 --> 00:40:05,280 It's got smokiness from the barbecue, what you love to do. 797 00:40:05,280 --> 00:40:07,160 It's you on another level. 798 00:40:08,800 --> 00:40:10,320 Your hispi cabbage, 799 00:40:10,320 --> 00:40:14,120 you have got that crayfish flavour. I think that's fabulous. 800 00:40:14,120 --> 00:40:17,480 I love your pepper puree. You've got heat in the sauce. 801 00:40:17,480 --> 00:40:19,360 I love the fact you put the crayfish through the stalk. 802 00:40:19,360 --> 00:40:21,840 That's great. 803 00:40:21,840 --> 00:40:25,720 That's probably one of the nicest pork chops I've ever eaten. 804 00:40:25,720 --> 00:40:28,320 This is everything you love about the cooking 805 00:40:28,320 --> 00:40:31,200 of the Deep South, just refined. 806 00:40:31,200 --> 00:40:33,160 This is a really, really good dish. Well done. 807 00:40:33,160 --> 00:40:34,760 Thank you very much. 808 00:40:37,080 --> 00:40:41,680 For dessert, Mark has made a malted milk bavarois, 809 00:40:41,680 --> 00:40:44,560 topped with a cocoa-nib tuile and blackcurrant gel. 810 00:40:47,240 --> 00:40:50,080 Finished with a coffee espuma. 811 00:40:50,080 --> 00:40:52,040 Obviously there's one element missing. 812 00:40:52,040 --> 00:40:53,760 We didn't quite get the beignets. 813 00:40:58,480 --> 00:41:00,960 What I have here is a bavarois 814 00:41:00,960 --> 00:41:03,680 that's possibly the lightest bavarois I've ever had, 815 00:41:03,680 --> 00:41:07,360 and I love the flavours of malt that's running through this. 816 00:41:07,360 --> 00:41:09,720 The tuile has got the crunch, it's got the nibs. 817 00:41:09,720 --> 00:41:11,840 The coffee espuma, sometimes those espumas, 818 00:41:11,840 --> 00:41:13,800 you know, they either love you or hate you. 819 00:41:13,800 --> 00:41:16,600 It's too thick. It's definitely too thick. 820 00:41:16,600 --> 00:41:18,440 You're not happy with that, and that's fine. 821 00:41:18,440 --> 00:41:20,760 But this is a delicious dessert. 822 00:41:21,960 --> 00:41:23,840 I love the addition of the blackcurrant gel. 823 00:41:23,840 --> 00:41:26,920 It's brilliant. It's just kind of got that acidity. 824 00:41:28,040 --> 00:41:29,680 You see a dessert on a menu 825 00:41:29,680 --> 00:41:31,760 and there's a little doughnut sitting on the side of it. 826 00:41:31,760 --> 00:41:34,120 It's going to be one of the dishes that most chefs would order. 827 00:41:34,120 --> 00:41:35,760 But it ain't on there. 828 00:41:35,760 --> 00:41:38,200 There is some lovely flavours running through this though, 829 00:41:38,200 --> 00:41:39,800 I have to say. 830 00:41:39,800 --> 00:41:41,800 Thank you very much. 831 00:41:41,800 --> 00:41:45,000 You've cooked a great menu, Mark, with real passion. 832 00:41:45,000 --> 00:41:49,040 And I think this competition has got the very, very best out of you. 833 00:41:49,040 --> 00:41:53,080 It's refined you, and that restaurant you mentioned earlier on, 834 00:41:53,080 --> 00:41:54,920 Can't wait for that to open. 835 00:41:56,960 --> 00:41:59,040 It's hard to put into words what this competition 836 00:41:59,040 --> 00:42:02,120 has meant to me personally, and as a chef in my career. 837 00:42:02,120 --> 00:42:04,880 I think the food I'm producing now is heads and shoulders above 838 00:42:04,880 --> 00:42:06,960 what I could have done even weeks ago. 839 00:42:08,520 --> 00:42:10,320 And I thank you so much. 840 00:42:15,960 --> 00:42:19,360 Well done, mate. Well done. Smashed it! 841 00:42:19,360 --> 00:42:21,960 I'm immensely happy with the feedback I got there. 842 00:42:21,960 --> 00:42:24,320 I think I put forward dishes that I believe in. 843 00:42:24,320 --> 00:42:26,160 I'd like to have eaten it. Me too. 844 00:42:27,560 --> 00:42:29,680 I'm over the moon with how it's all gone. 845 00:42:37,080 --> 00:42:38,960 It's a bit nerve-racking, isn't it? 846 00:42:41,120 --> 00:42:44,120 This is very much your style of food. 847 00:42:44,120 --> 00:42:46,920 It's so precise. Just wonderful. It looks great. 848 00:42:49,120 --> 00:42:53,280 For his starter, Luke, has served a twist on the English breakfast, 849 00:42:53,280 --> 00:42:58,160 with a black pudding and egg yolk raviolo striped with squid ink, 850 00:42:58,160 --> 00:43:00,440 topped with crispy bacon, 851 00:43:00,440 --> 00:43:03,960 served with a sausage sandwich and brown sauce. 852 00:43:09,320 --> 00:43:10,360 Yes! 853 00:43:15,040 --> 00:43:16,840 The raviolo is cooked beautifully. 854 00:43:16,840 --> 00:43:18,680 You've got that kind of earthiness, 855 00:43:18,680 --> 00:43:20,640 the richness of the black pudding in there. 856 00:43:20,640 --> 00:43:23,480 It's softened by the egg. Crispy bacon. 857 00:43:23,480 --> 00:43:25,480 Obviously, they all work beautifully. 858 00:43:26,760 --> 00:43:30,440 I think the pasta is creating something that shows skill. 859 00:43:30,440 --> 00:43:32,120 That's what this is. 860 00:43:32,120 --> 00:43:33,880 It's clever, it's smart, it's you. 861 00:43:33,880 --> 00:43:36,560 It's the start of a great menu. Well done. 862 00:43:36,560 --> 00:43:40,040 Not only that, you go and give us a sausage sandwich. 863 00:43:40,040 --> 00:43:41,640 Fun and delicious. 864 00:43:41,640 --> 00:43:44,880 The sauce you made, there's the sweetness of the date. 865 00:43:44,880 --> 00:43:46,720 Lots of spices. 866 00:43:46,720 --> 00:43:49,920 What a fun take on an English breakfast. 867 00:43:53,320 --> 00:43:56,360 Luke's main is a take on Chinese duck. 868 00:43:57,720 --> 00:44:02,440 Duck breast cooked on the crown with a spiced duck leg croquette, 869 00:44:03,560 --> 00:44:08,760 miso-poached celeriac fondant and a duck and plum sauce. 870 00:44:13,400 --> 00:44:16,000 The duck's beautifully cooked, rendered just right. 871 00:44:16,000 --> 00:44:18,280 Pink, rested. Love that. 872 00:44:18,280 --> 00:44:21,440 Your duck leg, it's got lovely aromats running through there. 873 00:44:21,440 --> 00:44:24,040 You've got chilli in there too, chopped up spring onions, 874 00:44:24,040 --> 00:44:26,280 and then you've got that sauce running through. 875 00:44:26,280 --> 00:44:28,280 I love this. I think it's very clever. 876 00:44:28,280 --> 00:44:29,880 Great job. 877 00:44:32,280 --> 00:44:33,880 I love the celeriac. 878 00:44:33,880 --> 00:44:36,800 I love the way you rolled it out and then rolled it back, 879 00:44:36,800 --> 00:44:38,800 and it just makes it so much lighter. 880 00:44:38,800 --> 00:44:42,520 It sucks up all those flavours that you poach them in. 881 00:44:42,520 --> 00:44:44,280 It all works beautifully. 882 00:44:45,960 --> 00:44:47,400 The sauce. 883 00:44:47,400 --> 00:44:51,040 You took the cooking liquor from the legs of the duck and added that. 884 00:44:51,040 --> 00:44:54,520 So it's got the spices and more of the fruit running through it. 885 00:44:54,520 --> 00:44:56,240 There's a hint of soy. 886 00:44:56,240 --> 00:44:58,400 I mean, you couldn't get two more different plates. 887 00:44:58,400 --> 00:45:00,960 English breakfast followed by duck and pancakes. 888 00:45:03,960 --> 00:45:08,160 For dessert, Luke has made his version of tiramisu. 889 00:45:09,160 --> 00:45:13,960 Layers of mascarpone panna cotta and chocolate and coffee cream 890 00:45:13,960 --> 00:45:18,760 in a thin chocolate shell lined with mascarpone cream, 891 00:45:18,760 --> 00:45:21,840 served with an amaretto-soaked cherry 892 00:45:21,840 --> 00:45:24,360 and an amaretto cherry sorbet. 893 00:45:30,400 --> 00:45:35,320 I think the flavour that sits inside that little chocolate log there 894 00:45:35,320 --> 00:45:38,360 is the essence of what the best tiramisu is all about. 895 00:45:38,360 --> 00:45:40,000 You've got the coffee perfect. 896 00:45:40,000 --> 00:45:41,640 Not oversweet, not under. 897 00:45:41,640 --> 00:45:44,880 The mascarpone, the way it's set, working beautifully. 898 00:45:46,720 --> 00:45:50,520 I love the addition of the cherry sorbet. 899 00:45:50,520 --> 00:45:52,720 It's very reminiscent of Black Forest 900 00:45:52,720 --> 00:45:54,560 with a chocolate and with a cherry. 901 00:45:54,560 --> 00:45:58,360 This is a very, very delicious and well executed dessert. 902 00:45:59,920 --> 00:46:04,520 The one stand-alone cherry here that's been soaked in amaretto, 903 00:46:04,520 --> 00:46:07,160 I kind of wish you had a bowl of those. 904 00:46:07,160 --> 00:46:10,400 However, there is nothing here that I am not enjoying. 905 00:46:10,400 --> 00:46:11,920 Thank you. 906 00:46:13,360 --> 00:46:16,720 Luke, it's been a real joy to watch you develop 907 00:46:16,720 --> 00:46:19,080 throughout this competition. 908 00:46:19,080 --> 00:46:21,400 You are so much more confident. 909 00:46:21,400 --> 00:46:26,240 Lift your head up higher because you are doing something quite special. 910 00:46:26,240 --> 00:46:28,840 I do feel a little bit, like, lost for words at the moment. 911 00:46:30,360 --> 00:46:32,720 I'm going to keep pushing my food the way that I have been. 912 00:46:32,720 --> 00:46:35,400 I'm going to try and bring it out of the competition 913 00:46:35,400 --> 00:46:37,160 and do it in my own kitchen. 914 00:46:45,280 --> 00:46:47,560 Congratulations. Well done. 915 00:46:47,560 --> 00:46:49,560 I thought I was going to cry for a minute. 916 00:46:49,560 --> 00:46:52,080 I was like... 917 00:46:52,080 --> 00:46:55,440 The judges' feedback was far beyond what I was expecting. 918 00:46:55,440 --> 00:46:57,080 It's very emotional. 919 00:46:57,080 --> 00:46:59,200 I could definitely feel sort of a lump in my throat in there, 920 00:46:59,200 --> 00:47:02,040 sort of trying not to sob like a boy. 921 00:47:03,480 --> 00:47:05,400 It couldn't have gone better. Yeah. 922 00:47:08,840 --> 00:47:10,720 So hopefully, hopefully it was enough. 923 00:47:10,720 --> 00:47:12,360 Fingers crossed. 924 00:47:15,440 --> 00:47:19,360 Gareth's final menu is an ode to his family. 925 00:47:21,160 --> 00:47:22,960 This looks really, really good. 926 00:47:24,720 --> 00:47:29,160 The starter is his take on a prawn cocktail for his mum, 927 00:47:29,160 --> 00:47:32,400 a langoustine and green apple tartare 928 00:47:32,400 --> 00:47:37,640 with a kefir and caviar sauce split with dill oil 929 00:47:37,640 --> 00:47:39,240 topped with a tomato tuile 930 00:47:39,240 --> 00:47:42,200 dusted with tomato powder, 931 00:47:42,200 --> 00:47:45,240 served with a Marie Rose langoustine mayonnaise. 932 00:47:50,120 --> 00:47:52,120 You've got those beautiful langoustines. 933 00:47:52,120 --> 00:47:54,640 You've still got some bite and texture in there. 934 00:47:54,640 --> 00:47:57,880 The kefir giving you that kind of sourness. 935 00:47:57,880 --> 00:48:00,880 Hands down, this is one of the nicest dishes you've given us. 936 00:48:02,800 --> 00:48:04,440 That lovely little tuile. 937 00:48:04,440 --> 00:48:06,320 I've watched you make it at the bench there. 938 00:48:06,320 --> 00:48:07,920 You were struggling. 939 00:48:07,920 --> 00:48:09,760 It's very, very precise. 940 00:48:09,760 --> 00:48:12,040 And the little Marie Rose style sauce that sits around the outside. 941 00:48:12,040 --> 00:48:13,880 Slightly caramelised langoustines. 942 00:48:13,880 --> 00:48:16,080 That's just delicious. Thank you. 943 00:48:17,280 --> 00:48:20,320 It's such a delicate dish, 944 00:48:20,320 --> 00:48:23,560 yet, it's gutsy. 945 00:48:23,560 --> 00:48:27,160 What a great way to start this menu. Brilliant job. 946 00:48:27,160 --> 00:48:29,040 Mum would be proud. Thank you. 947 00:48:31,880 --> 00:48:36,480 In memory of his dad, Gareth's main is chicken and chips, 948 00:48:37,680 --> 00:48:41,760 a chicken breast roulade wrapped in a chicken and truffle mousse 949 00:48:41,760 --> 00:48:47,480 with king oyster mushroom, cep puree and tarragon mayonnaise, 950 00:48:47,480 --> 00:48:50,760 served with a side of shoestring fries, 951 00:48:50,760 --> 00:48:53,360 finished with a Madeira sauce. 952 00:48:59,120 --> 00:49:02,440 The cooking of the chicken breast on the inside, 953 00:49:02,440 --> 00:49:04,080 it's still tender. 954 00:49:04,080 --> 00:49:05,280 Brilliant. 955 00:49:05,280 --> 00:49:07,720 The cep puree, it is smooth. 956 00:49:07,720 --> 00:49:10,320 You can taste the mushroom flavours through that. 957 00:49:10,320 --> 00:49:12,440 The tarragon mayonnaise, very well thought of 958 00:49:12,440 --> 00:49:15,880 because chicken and tarragon work so well together. 959 00:49:15,880 --> 00:49:19,600 The king oyster mushroom is so meaty, it's indulgent. 960 00:49:19,600 --> 00:49:21,840 Thank you. 961 00:49:21,840 --> 00:49:25,280 The chicken is perfect. The mousse is brilliant. 962 00:49:25,280 --> 00:49:26,880 I love that sauce. 963 00:49:26,880 --> 00:49:30,520 It's got that smokiness, and it adds so much. 964 00:49:30,520 --> 00:49:32,800 I'm struggling to find fault here. 965 00:49:32,800 --> 00:49:34,640 This is an absolute winner. 966 00:49:36,000 --> 00:49:38,960 And of course, on the side, the bowl of chips. 967 00:49:38,960 --> 00:49:40,920 They're great. They're crispy, they're crunchy. 968 00:49:40,920 --> 00:49:43,280 I love the fact you've also added cep powder onto it. 969 00:49:43,280 --> 00:49:45,360 And then just to finish it off, you put some chicken skin. 970 00:49:45,360 --> 00:49:47,280 Well, why not? 971 00:49:47,280 --> 00:49:49,000 This is a dish for the old man. 972 00:49:49,000 --> 00:49:50,720 I think he'd be very proud of you. 973 00:49:50,720 --> 00:49:52,360 Well done. Thank you. 974 00:49:53,880 --> 00:49:56,880 Dedicated to his fiancee's family, 975 00:49:56,880 --> 00:50:00,320 Gareth's dessert is a twist on the Brandy Alexander cocktail. 976 00:50:02,000 --> 00:50:05,640 A layer of milk chocolate cremeux and dulce de leche cremeux, 977 00:50:05,640 --> 00:50:09,880 topped with a brandy snap and brandy-poached pears. 978 00:50:11,000 --> 00:50:13,560 Finished with a ginger and brandy sauce. 979 00:50:18,000 --> 00:50:20,200 You've got the bitter chocolate on the bottom, 980 00:50:20,200 --> 00:50:23,480 and then a little bit of salted caramel over the top. 981 00:50:23,480 --> 00:50:25,840 And I love that it's the same texture, 982 00:50:25,840 --> 00:50:28,480 yet it's hitting two different notes. 983 00:50:28,480 --> 00:50:30,640 The brandy snap on the top here 984 00:50:30,640 --> 00:50:33,520 has just got that right sort of bite into it. 985 00:50:33,520 --> 00:50:36,960 The pears, beautifully, perfectly poached. 986 00:50:36,960 --> 00:50:41,200 It is rich and it's punchy. Thank you. 987 00:50:41,200 --> 00:50:42,280 Wow. 988 00:50:43,440 --> 00:50:46,160 That's got some body to it, and some kick. 989 00:50:46,160 --> 00:50:48,520 To get that balance of the brandy, the ginger heat, 990 00:50:48,520 --> 00:50:52,880 and to make it work with this cremeux is brilliant. 991 00:50:52,880 --> 00:50:54,680 What a way to finish your menu. 992 00:50:54,680 --> 00:50:56,560 What a way to finish a competition 993 00:50:56,560 --> 00:50:59,400 with that little final brandy farewell. 994 00:50:59,400 --> 00:51:01,080 I love it, it's great. 995 00:51:02,800 --> 00:51:05,800 Gareth, this is exceptional. Thank you, Chef. 996 00:51:05,800 --> 00:51:08,160 Whatever you set out to do, you've absolutely nailed it. 997 00:51:08,160 --> 00:51:09,880 This sauce it's just wonderful. 998 00:51:09,880 --> 00:51:13,280 It's rich, it's really powerful. I'm absolutely loving it. 999 00:51:13,280 --> 00:51:15,680 Really, really, really good. Really accomplished. 1000 00:51:18,160 --> 00:51:20,520 Gareth, three very different stories 1001 00:51:20,520 --> 00:51:24,000 for three or four very different people who mean something to you. 1002 00:51:26,040 --> 00:51:29,160 You finished off with an absolute knockout three-course menu. 1003 00:51:29,160 --> 00:51:31,560 Congratulations. Well done. 1004 00:51:31,560 --> 00:51:33,000 Loved it. 1005 00:51:34,280 --> 00:51:38,120 When I walked through those doors all those weeks ago 1006 00:51:38,120 --> 00:51:40,560 and saw the three of you for a skills test, 1007 00:51:40,560 --> 00:51:45,080 was one of the most terrifying experiences I've ever had. 1008 00:51:45,080 --> 00:51:47,400 And now, sitting here in front of you, 1009 00:51:47,400 --> 00:51:49,560 I feel like a completely different chef. 1010 00:51:49,560 --> 00:51:51,840 I've learned so much this competition 1011 00:51:51,840 --> 00:51:54,440 and it has been an amazing adventure. 1012 00:51:55,480 --> 00:51:57,200 Thank you very much. 1013 00:52:01,720 --> 00:52:04,040 That's what you want, isn't it? Well done, mate. 1014 00:52:06,000 --> 00:52:09,840 I'm feeling absolutely delighted. On top of the world. 1015 00:52:09,840 --> 00:52:12,000 They were the most important dishes I had to cook. 1016 00:52:12,000 --> 00:52:13,640 A thank you to my mum. 1017 00:52:13,640 --> 00:52:16,000 A dish for my dad, father and brother-in-law. 1018 00:52:16,000 --> 00:52:19,200 I was really glad that I did them all justice. 1019 00:52:23,640 --> 00:52:25,320 Well done, guys. Oh! 1020 00:52:25,320 --> 00:52:27,280 Well done to everyone. 1021 00:52:27,280 --> 00:52:29,080 That was such a hard cook. 1022 00:52:29,080 --> 00:52:31,520 Oh, my God. What a day! 1023 00:52:34,040 --> 00:52:39,720 Every year, I think, are we going to get as good a final as the last? 1024 00:52:39,720 --> 00:52:41,360 Well, we sure did. 1025 00:52:41,360 --> 00:52:43,880 Our three finalists took this year to a whole new level... 1026 00:52:45,120 --> 00:52:47,360 ..and that's what it's all about. 1027 00:52:47,360 --> 00:52:49,600 We've had some fantastic food. 1028 00:52:49,600 --> 00:52:52,680 It's been a real, real privilege to watch. 1029 00:52:55,800 --> 00:52:58,200 Mark for me is the chef that has had the biggest highs, 1030 00:52:58,200 --> 00:53:00,680 the biggest lows, but he's taken it on board. 1031 00:53:00,680 --> 00:53:04,520 And what we saw today was him really kind of finessing. 1032 00:53:04,520 --> 00:53:06,280 Three great plates of food, 1033 00:53:06,280 --> 00:53:08,680 the flavours of the barbecue running through. 1034 00:53:08,680 --> 00:53:10,280 It's fabulous. 1035 00:53:11,800 --> 00:53:17,400 Luke is now a chef who's unafraid to rewrite food as we know it. 1036 00:53:18,480 --> 00:53:22,480 Cooking this food in the final is quite extraordinary. 1037 00:53:24,440 --> 00:53:26,120 Brave, different. 1038 00:53:26,120 --> 00:53:29,440 I just thought all three of his dishes equally were delicious. 1039 00:53:30,880 --> 00:53:34,640 Throughout this competition, we've watched Gareth change. 1040 00:53:34,640 --> 00:53:37,960 Today, we had three faultless dishes 1041 00:53:37,960 --> 00:53:40,440 and he cooks from the heart. 1042 00:53:40,440 --> 00:53:45,160 We, as chefs know, that is the best food, when it's from a memory, 1043 00:53:45,160 --> 00:53:47,120 something that means something to you. 1044 00:53:47,120 --> 00:53:50,040 And if you can share that, you're onto something very special. 1045 00:53:50,040 --> 00:53:53,120 And I think Gareth has found the art of doing that. 1046 00:53:54,480 --> 00:53:56,960 We've got to make a decision, and it's a tough decision. 1047 00:53:56,960 --> 00:53:59,200 Who is our champion? 1048 00:54:03,920 --> 00:54:06,000 It's been amazing, cooking with you both. 1049 00:54:06,000 --> 00:54:08,400 It's been such a such a pleasure, such an honour. 1050 00:54:08,400 --> 00:54:10,360 We can all leave with our heads held high. 1051 00:54:12,040 --> 00:54:14,240 It's been a journey. 1052 00:54:14,240 --> 00:54:16,920 Hopefully, the journey's just beginning. 1053 00:54:20,280 --> 00:54:23,680 # I could be someone better if I pulled you in closer 1054 00:54:23,680 --> 00:54:27,080 # Feelin' the things that I'm not supposed to 1055 00:54:27,080 --> 00:54:31,400 # But who am I? Who am I? 1056 00:54:31,400 --> 00:54:34,920 # I'm the man who can't be loved. # 1057 00:54:37,320 --> 00:54:40,360 That was a fabulous final, outstanding cookery. 1058 00:54:40,360 --> 00:54:42,680 And all three of you should be incredibly proud. 1059 00:54:44,320 --> 00:54:46,680 It's my first time here in the MasterChef kitchen, 1060 00:54:46,680 --> 00:54:49,880 and it's been a real honour to share it with you three. 1061 00:54:51,640 --> 00:54:54,960 As brilliant as all three of you are, 1062 00:54:54,960 --> 00:54:57,640 there can be only one winner. 1063 00:55:02,200 --> 00:55:05,680 Our professional MasterChef champion is... 1064 00:55:05,680 --> 00:55:08,120 # Who am I? Who am I? 1065 00:55:09,840 --> 00:55:13,320 # I'm the man who can't be loved. # 1066 00:55:18,920 --> 00:55:20,000 Gareth. 1067 00:55:22,400 --> 00:55:24,320 Well done, mate. Well done. 1068 00:55:24,320 --> 00:55:26,640 Brilliant, mate. Well done. 1069 00:55:26,640 --> 00:55:28,360 Well done, mate. 1070 00:55:29,800 --> 00:55:31,880 Thank you. Thank you. Thank you. 1071 00:55:31,880 --> 00:55:33,600 I can't believe it. 1072 00:55:33,600 --> 00:55:36,480 Mark, Luke, you've been an absolute pleasure to have in the kitchen. 1073 00:55:36,480 --> 00:55:38,680 And I hope that you have enjoyed the journey. 1074 00:55:38,680 --> 00:55:40,760 For the last time, thank you so much. 1075 00:55:40,760 --> 00:55:42,560 Thank you, chefs. Thank you. 1076 00:55:42,560 --> 00:55:44,240 Well done, Gareth. 1077 00:55:46,880 --> 00:55:48,920 The competition has been a great experience. 1078 00:55:48,920 --> 00:55:50,560 I'll look back on it fondly. 1079 00:55:50,560 --> 00:55:52,160 It's been eye-opening 1080 00:55:52,160 --> 00:55:53,920 I've definitely developed as a chef. 1081 00:55:53,920 --> 00:55:55,880 It's going to take a couple of days to sink in. 1082 00:55:55,880 --> 00:55:57,880 But, yeah, I'm looking forward to going back 1083 00:55:57,880 --> 00:55:59,720 to normal life for a little bit. 1084 00:56:02,560 --> 00:56:04,320 It's been an incredible experience 1085 00:56:04,320 --> 00:56:06,520 from the moment I stepped through those doors. 1086 00:56:06,520 --> 00:56:08,400 To be with the competition right from the beginning, 1087 00:56:08,400 --> 00:56:11,440 all the way to the very end is incredibly special. 1088 00:56:11,440 --> 00:56:14,120 But Gareth was so deserving to win 1089 00:56:14,120 --> 00:56:16,920 and I couldn't imagine it going to a nicer bloke. 1090 00:56:16,920 --> 00:56:19,120 I believe this is yours. 1091 00:56:20,680 --> 00:56:22,400 Thank you. Congratulations. 1092 00:56:22,400 --> 00:56:25,240 Thank you so much. All right, thank you. 1093 00:56:25,240 --> 00:56:28,080 This means everything. It's the best feeling I've ever had. 1094 00:56:28,080 --> 00:56:30,200 It's absolutely incredible. I'm over the moon. Thank you. 1095 00:56:30,200 --> 00:56:33,040 Well done. Congratulations. Cheers, Gareth, well done. 1096 00:56:33,040 --> 00:56:35,720 Champion, well done. Thank you. 1097 00:56:35,720 --> 00:56:38,560 Gareth's food...it's bold, it's flavoursome, 1098 00:56:38,560 --> 00:56:41,200 and it's from the heart. 1099 00:56:41,200 --> 00:56:45,480 He has gotten better and better with every challenge. 1100 00:56:45,480 --> 00:56:48,280 And his final three dishes today showed that. 1101 00:56:48,280 --> 00:56:49,880 They were faultless. 1102 00:56:53,080 --> 00:56:55,040 If I've learned anything through this competition, 1103 00:56:55,040 --> 00:56:58,040 cooking food that you believe in and cooking from the heart 1104 00:56:58,040 --> 00:56:59,720 can take you a long way. 1105 00:56:59,720 --> 00:57:01,800 He cooks with love and he cooks with passion. 1106 00:57:01,800 --> 00:57:03,600 And that's why he's our champion. 1107 00:57:06,960 --> 00:57:08,200 Hi. 1108 00:57:08,200 --> 00:57:12,400 I won. Oh, my God, I can't believe it. 1109 00:57:16,560 --> 00:57:19,960 I've taken so much more from the competition than I thought. 1110 00:57:19,960 --> 00:57:23,200 I'm so proud of you. It's changed me as a person. 1111 00:57:23,200 --> 00:57:24,800 It's changed me as a chef. 1112 00:57:24,800 --> 00:57:26,480 Gareth's got a huge future, 1113 00:57:26,480 --> 00:57:28,360 and I cannot wait to see where he goes. 1114 00:57:29,680 --> 00:57:31,560 Now that I'm here holding this trophy, 1115 00:57:31,560 --> 00:57:33,800 it's given me a whole new road to travel on. 1116 00:57:33,800 --> 00:57:35,880 And I'm going to go all the way down it. 1117 00:57:42,280 --> 00:57:45,000 # My friends at home are in pain 1118 00:57:45,000 --> 00:57:48,360 # Took it back out, I hate cocaine 1119 00:57:48,360 --> 00:57:51,280 # I keep moving to the rhythm of it 1120 00:57:51,280 --> 00:57:54,400 # Can't be responsible for everybody 1121 00:57:54,400 --> 00:57:57,320 # My tweets put fire in my bones 1122 00:57:57,320 --> 00:58:00,280 # People talk right out of their own 1123 00:58:00,280 --> 00:58:03,240 # I never get to look at any 1124 00:58:03,240 --> 00:58:06,200 # He lost his job again in January 1125 00:58:06,200 --> 00:58:08,720 # At night, she's hearing him cry 1126 00:58:08,720 --> 00:58:10,520 # Getting things out... #